The Garden Glamour blog is the "little black dress" for gardeners. The "must read" postings will offer garden stories about gardening’s best practices including when to plant, put the garden to bed, pruning, color in the garden; garden tips; advice on what tools work best; garden design; opinions on garden trends; garden book reviews; garden lecture review snapshots; lots and lots of images, and funny, insouciant anecdotes about the humbling, glorious and glamorous world of Gardens!

In an era of increasing climate chaos - the traditional early spring pruning of deciduous grasses can be a moving target.

Regardless, Spring in cool climates remains the time to prune ornamental grasses. But traditional spring - is at best hard to get a handle on. One day it’s hot then it’s not. By the beginning of May, you should have your grasses pruned.

Here I’m talking about the deciduous grasses that go from green to golden straw in the winter.

I leave the grasses in place in the winter for my own garden and my clients’. The birds and other pollinators appreciate the in-place grasses for a variety of reasons, including food and shelter.

In addition, the grasses look glamorous in the winter landscape - capturing snow and glistening bits of ice. Or one can use the golden winter grasses to tie up a fig, as my client did. Beautiful.

Plus, the ornamentals marry up with a variety of plant companions that continue to look dazzling in the autumn landscape garden.

My horticultural experience with ornamental, clump grasses in our Zone 7 is to prune or cut back in mid March to April.

The rather newbie grasses can be tied at the top - along the grass stems to prevent the cut dead material from blowing away and makes removal easier.

This insures that the new green shoots can emerge and grow to full, robust stature. You can also divide the grasses - just like a perennial.

However, the more mature ornamental grasses can be comprised with just a straight away cut in the Spring. What I call “Fire Farming” or burning of the grasses is most beneficial.

As an aside, I have to add - Bill Thomas was ever so kind to my family: providing a most memorable Chanticleer-guided tour following a family wedding at Villanova the day before. So coming in on a Sunday was a true courtesy. I’m sure Bill did it as horticulture love as I was then the Director of Communications at Brooklyn Botanic Garden. Nevertheless, I was astonished he was our garden guide! We’re forever grateful -- still talking about it, as a matter of fact. And as a result of that tour, me and my husband Bill were so inspired by the beauty of the asparagus and it’s lovely fronds and delicious spring edibles - we’ve grown it ever since. Thank you again…

Who started the Burning of Ecosystems?With regard to the ornamental grasses and Chanticleer’s burning of the grasses - Bill explained it’s an ancient Native American tradition the Gardeners learned.

I further researched and found Native Americans practiced a kind of “Fire Farming” - and according to Native Tech, “...often beginning with a prayer or ceremony to attract positive energies….” to: “Improve growth and yields - Fire was often used to improve grass for big game grazing (deer, elk, antelope, bison), horse pasturage, camas reproduction, seed plants, berry plants (especially raspberries, strawberries, and huckleberries), and tobacco."

Why should you do it? Why bother “Fire Farming” your ornamental grasses? For the same reasons. Burning provides a healthier growing condition for the grass to continue a round, summer green girth growth.

It helps eliminate or mitigate the “donut hole” that can develop over time with ornamental grasses in bloom. How will you know when to pursue “Fire Farming?” When the grasses continue to grow “around” the clump. Over time, that kind of circular growth diminishes the robust look and health of the grass.

MaintenanceSo here’s a quick How-To for burning your ornamental grasses in order to keep them healthy and looking their best.

Not unlike the Native Americans, you may want to start your Fire Farming with a prayer!

Seriously - the good horticulture procedure takes attention, safety precautions are a must, but it’s easy - and even a bit fun. The new growth can more readily emerge with the burning process.

You’ll need:

String

Electric pruners

Hand-held propane Torch

Water hose with sprayer

Long sleeves and gloves

Procedure:

Monitor the weather reports and choose a day that is not windy

Tie up the stems or culms, and top with string and cut the grasses at ground level.

Take the spent stems to your town’s recycling center or compost if you can. (these stems will not break down quickly!)

Use the propane torch to burn the center of the grasses. This may take a few attempts. Don’t expect to get an even burn all at once.

Torch or burn in small stages, making your way around the grass’ center.

When finished, douse with water from the hose you have placed near the operations. Use the water if the flames do burn to high or start to spread. But remember, once you wet the grass, you can’t burn it again until it dries.

So there you have it. An historical - and easy - way to nurture your ornamental grasses to achieve longer, healthier plant life. The grasses add such beauty to the landscaped garden: texture, color, architectural structure…

Tips on Landscaping with Grasses from Digital Commons at USA Education, courtesy of JD Gunnell. Plant now for impact in the garden in every season.

Wednesday, April 19, 2017

This recipe is from a vintage 1952 Japanese pocket-sized recipe book I inherited when the couple we purchased our country house from left it behind the bar. The recipes are printed in both English and Japanese Kanji. The Bartender's Guide to the Best Mixed Drinks, by “Kappa” Kasuga Boeki KK, Tokyo, Japan, and distributed by Charles E. Tuttle Co.

After some sleuthing, I found out Mr. Tuttle was one of the great characters of the international book trade. Stationed in Japan during the occupation, he was a scholar of American and Japanese literature, a successful businessman, and husband to Reiko Chiba, a beautiful woman from the wealthy, Japanese Hokkaido family, who he married right after World War II. Tuttle was also known to be a prodigious drinker and it is written he “was not infrequently tossed out of, and off, bars and restaurants, golf courses and tennis courts, on six continents - unabashedly, and not without some élan.”

My own experience with all things Japanese has been much more artful - though while visiting Japan on numerous business trips, we did enjoy a fair share of spirits – usually sake. Over the years, I toured throughout many beautiful regions in Japan visiting gardens and shrines – the clouds even parted as we traveled past the venerable Mt. Fuji. Later, working at New York’s best botanical gardens, I celebrated the spring season of Hanami, brimming with the ephemeral beauty of the sakura matsuri culture.

Ingredients:

1 oz. Cherry Brandy

1 oz. Brandy

¼ Teaspoon Curacao

¼ Teaspoon Lemon Juice

¼ Teaspoon Grenadine

Method:

Shake Well with Cracked Ice (sic) and strain into 3 oz. Cocktail Glass

Sakura Garnish:

No garnish is noted in the vintage cocktail recipe. Perhaps such accessories so soon after a tragic war were too luxurious and frivolous. In fact the entire Bartender’s Guide offers virtually no garnish suggestion. Today, we use fresh cherry blossoms as garnish.

Wrap a pickled cherry blossom in its own leaf, spear onto a cocktail pick with a cleaned lime rind “knot” at the far end. The cherry blossom and leaf can be eaten.

Cocktail Composition and Food Pairing

Serve with pretty green matcha tea bean cakes and wagashi, the traditional Japanese sweet that is made in a breathtaking variety of decorated confections.

Or make some sakura cookies.

Add simple cotton cocktail napkins.

Decorate the setting with cherry blossoms placed in sake pitchers or the organic stoneware or earthenware vases. Throughout the tablescape, sprinkle pretty pink cherry blossoms -- referred to as “pink snow” and is believed to bring good luck.

Sakura cherry blossoms are one of the best-known symbols of Japan. Sakura are not only beautiful, but they also have a subtle flowery or nutty flavor. Sakura flowers are used as a decoration for sweets or are cooked and served with rice. You can eat the blossoms and the leaves, pickling them in salt and umeboshi vinegar

The sakura leaves have the most intense aroma and are used therefore used as powder or as a whole to enhance the flavor of cookies or Japanese style sweets.

KOSAKA

Keeping with the Hanami and cherry blossom viewing seasonal experiences, I just got word from my dear friend, the talented artist and horticulturist, EunYoung Sebazco, KOSAKA Art Curator, that the exquisite restaurant is celebrating the Cherry Blossom Season with Japanese culinary culture.

Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.

*Campari-infused Tapioca Boba

Purchase plain boba (available online or at specialty grocery stores) and boil for about 30 minutes. Drain boba from pot and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.

Photo courtesy of Montelobos Mezcal

Smoking Rose Paloma - Recipe by Ashley Conway

Ingredients:

5 parts Q Drinks Grapefruit Soda

2 parts Montelobos Mezcal

¾ part fresh lime juice

½ part rose simple syrup

For the flower ice: Fill a glass 1/4 the way full with water. Add rose petals. Prop on it’s side in the freezer, making sure it doesn’t spill. Let freeze completely before using. This is an optional step, if you are looking to make a drink ASAP, just add regular ice to the glass. But if you do take the time for this step, it makes one pretty cocktail!

Method:

Add all liquid ingredients except Q Drinks Grapefruit Soda into a shaker. Shake well to help dilute the cocktail a bit since the ice in the glass won’t melt as fast. Remove the glass from the freezer. Strain into the glass. Top with the Grapefruit Soda and stir. Garnish with grapefruit slice.

Perch a homegrown or market-fresh washed basil leaf and lemon wedge. You can insert the basil stem into the wedge or position the stem side down and leave up so that every sip imparts the aromatic, garden-to-glass bliss.

Photo courtesy of Reyka

Reyka Southside

Ingredients:

2 parts Reyka vodka

1 part fresh lime juice

¾ part simple syrup (1:1)

4-6 Mint leaves

Method:

Combine all ingredients together in cocktail shaker and double strain and garnish with mint leaves.

Reyka Vodka is an Icelandic born vodka and provides a smooth and crisp base for both complex and simple cocktails.

Add all ingredients to a shaker, add ice, shake hard and strain over fresh ice into a rocks glass with half its rim salted. Garnish with a lime wheel.

Photo courtesy Montelobos Mezcal

Dances With the Wolves

Ingredients:

2 parts Montelobos Mezcal

1 part Lime juice

¾ part Pineapple gum

2 parts Sparkling water

Dehydrated pineapple slice and hoja santa leaf for garnish

Method:

Combine ingredients in a shaker and shake. Strain over fresh ice cubes in a stemless wineglass. Top with soda. Garnish with pineapple slice and hoja santa leaf

Photo courtesy of Drambuie

Drambuie’s Frozen Sangria

Ingredients:

3 parts Drambuie

1 ½ parts Q Soda

1 part Triple sec

1 Cup White Wine (Chardonnay is perfect)

1 part OJ

1 part Fresh Lime Juice

1 part Honey

2 cups Frozen Berries

10 Dashes Cherry Bitters

Method:

Add all Ingredients to a Blender and blend until smooth. Garnish with skewered berries with basil sprig.

Drambuie is made from a delightful combination of scotch whisky, heather honey, herbs and spices.

Photo courtesy of Q Soda

Blood Orange Soda by Colleen Jeffers

1 part syrup*

5 parts Q Club Soda

Lime

Rub the inside of the glass with whatever herb you have on hand such as mint. Combine ingredient and stir. Finish with a hearty squeeze of fresh lime

*Syrup Recipe: Equal parts squeezed/strained blood orange juice with sugar in a blender. Blend on high just until combined.

Photo courtesy of Hudson Whiskey

New York Manhattan

Ingredients:

2 parts Hudson Whiskey Manhattan Rye

¾ part Sweet Vermouth

1 dash each of aromatic and orange bitters

Method:

Add ingredients to a mixing glass and stir (don’t shake!) until well-chilled. Strain into a cocktail glass. Peel a silver dollar-sized twist of orange peel and express oils from the twist onto the surface of the drink and discard. Garnish with a cocktail cherry or two.

Hudson Whiskey, the first legal pot-stilled whiskey distilled in New York state since prohibition, sources 90% of its grains from within 40 miles of the distillery.

Photo courtesy of Drambuie

Honey Sour

Ingredients:

1 ½ parts Drambuie

¾ parts Monkey Shoulder

¾ part Lemon Juice

3 slices Ginger

Egg White

Method:

Muddle Ginger with Drambuie, then add the other ingredients. Dry shake, then add ice and shake again. Fine strain out the ginger and garnish with Angostura bitters

A riff on the popular Sour and the oft-copied neo-classic Penicillin, Drambuie’s honey & spices complement the silky mouth feel from the egg white.

Rider + National Sawdust

Under-the-radar Williamsburg gem National Sawdust is an artist-led non-profit venue that attracts and fosters emerging talent like violinist and violist Miranda Cuckson and Icelandic quartet The Nordic Affect. Designed by Bureau V, the stunning space shares a building and a mutually supportive relationship with Rider, a contemporary American bistro dishing up globally-inspired cuisine and laid-back sophistication under the helm of James Beard Award-winning Chef Patrick Connolly.

Both a destination eatery and a neighborhood favorite, Rider serves elevated concessions to concertgoers--think duck confit wrapped in chard, fried chicken nuggets with whole grain mustard and griddled mortadella--and stays open late for those hungry for more. Guests are welcome to pop in before or after a show for a dinner off Rider’s dynamic and tightly curated menu, plus a full bar program with cocktails like the Mister Rogers Flavorhood, made with vodka, hibiscus syrup, all-spice dram and lemon.

Cheers!

Dinner at Rider - photo courtesy of Rider

Brooklyn Bazaar

Located in Greenpoint’s land-marked Polonaise building, Brooklyn Bazaar wears an array of hats from weekend flea market, karaoke bar and arcade to comedy stage and live music venue with headliners like Black Marble and Princess Nokia. It’s also home to a busy outpost by well-loved Williamsburg restaurant The Brooklyn Star, so patrons can pair their punk rock and ping pong games with Texas-style Chicken & Waffles, Catfish and Grits or Crispy Brussels Sprouts and wash it all down with a Kelvin Slush Guava Margarita.

Baby’s All Right

Everybody’s favorite indie haunt, Baby’s All Right keeps South Williamsburg energized with frequent live sets by underground favorites like Chairlift and Monogold and themed DJ nights like Drake Night. The venue’s attached restaurant keeps music lovers and barflys well-fed with an eclectic menu full of dishes that crisscross the globe, from The Risky Chicken, a Thai fried chicken and papaya salad, to Swagoo Poutine, a Green-Curry Fried Rice Burrito and a classic mushroom burger.

Wednesday, April 12, 2017

I was looking to design a spring tablescape that was happy change -- not only from the winter and Lunar New Year tablescapes that I had recently featured on our dining room country house table - but a different look. And to use nature's seasonal colors and themes.

Here I played with the the visual of the vase. Rather than a more traditional vase where all the cut florals are in either tall or low vases -- where the blossom takes center stage - I stood the tulips up - and it created an entirely new look.

With four tall vases -- odd numbers are usually best in landscape garden design compositions as well as tablescapes - no need for all matchy/matchy. However, here the “even-steven” number of the vase focal point worked just fine.

I filled the bottom of the tall vases with cut blue decorative glass.

I placed them on round mirrors to amplify the look and create more visual interest for seated dining guests.

I brought out my happy, little glass bunnies that accessorize all kinds of spring home decor displays.

Tiny blue candles worked. And the speckled blue eggs are another spring decorating favorite. Here, I grouped around the vases; the mirror centerpieces makes it look like there are oodles of eggs!

Still, the tablescape display called out for more. I tried the glass candle holders in varying sizes. I filled the candle bowls with spring peas - usually used for split pea soup - and nestled the blue floating candles on top of the peas.

I added the tiny garden ornaments place/name holders and just like that -- the glorious spring colors of yellow, blue, and green beamed joyfully.

You can use any color combinations that blends or reflects your home decor or spring spirit! I updated the tulips today with a yellow/tangerine or sunrise/sunset hue. Beautiful.

The change-up in the height and style of the tulips in the vase standing up makes the viewer linger to enjoy.

It works!

If you’re looking to design a tablescape that will make your spring guests swoon, consider this design.

Monday, April 10, 2017

The New York Yankees invited the New York press to a sneak preview of their 2017 food and drink enhanced menus and unveiled new, exciting, and fan-friendly spaces and concession options which the franchise went to great lengths to point out will be available for all Yankees fans to enjoy throughout the 2017 season, beginning with the Yankees’ home opener on Monday, April 10 vs. the Tampa Bay Rays.

So it was appropriate that me - a stalwart Gotham-based food and drink writer and entertainment curator - along with Teri Lewkow, superior Yankee fan here and in Florida for Yankees’ spring training - headed to the Bronx with enthusiastic expectations to see and experience the “new” stadium - and to taste the Bronx Bombers’ heralded new menu.

More than one journalist asked - practically sang out to the executive chef, Matt Gibson about this not being “your father’s baseball menu of hot dogs and Cracker Jacks.” While Chef Matt politely repeated that those menu items remain readily available, I couldn’t disagree more. The new menu offers menu items and ingredients that our fathers -- and whoa - mothers (!) would readily recognize more than the fast-food junk that was served for too long. We love our New York food and drink artisans -- and aunts and uncles and…

So we’re really back to the future of food.

Yankee executive chef, Matt Gibson

Chef Matt emphasized this point in fact, saying the “New menu is a ‘Back to Basics’ approach” to the food offerings. The chef and his team, along with their branded, signature food partners, are on deck now with the rest of the food world who have been paying homage to the ingredients. “We manipulate minimally,” Chef Matt explained to underscore the reverence for the ingredients.

Love this hashtag: YUM indeed!

Then there was the pesky issue of affordability. I wasn’t the only one to have heard the oft-repeated phrase that the new stadium neglected the local fan base - a Bronx “cheer” in the no-win column - in favor of another kind of fan who favored the “fancy” new digs.

Maybe the Yankees front office got that message too.

The result is a decided and resounding two-thumbs up and a wave of happy “good things are gonna happen” this year.

The Yankees said “In a continuing effort to provide Yankees fans with an increased number of value-price single-game ticket options, the Yankees have introduced two new offers: the Pinstripe Pass ticket (starting at $15 for select games) and Grandstand Level ticket (starting at $10).

The Pinstripe Pass ticket is a general admission standing room only ticket which also includes one drink (choices include a 12 oz. domestic beer for those age 21 and over with valid ID, a Pepsi product or a bottle of Poland Spring water). Fans purchasing a Pinstripe Pass will be able to enjoy the game from non-assigned standing room locations throughout the Stadium or at any of the recently announced social gathering locations listed above. Pinstripe Pass quantities and prices will vary for each game. For more information regarding the Pinstripe Pass, please visit Yankees Pinstripe Pass Additionally, for every 2017 regular season home game, the Yankees will offer $10 Grandstand Tickets in select Grandstand locations.

With the introduction of these two new single-game ticket offers, an additional 200,000 single-game tickets priced at $15-or-less will be made available to fans for the 2017 regular season.

This change in ticketing really makes it affordable for fans and families to attend those happy day games that create memories...

The Yankees management team pointed out that they had conducted surveys. Seems fans, er, “guests,” didn’t mince their feedback when it came to the kind of food they wanted and the opportunity to watch the games for a cost that wouldn’t require a hedge fund bonus…

So, the new Yankee Stadium food, drink and family locations will be accessible and available to all fans regardless of their ticketed seats. Yeah!

New Family Friendly /Social Gathering Locations in Yankee Stadium for 2017 Season:

The strategy here is the Yankees realized that the fans want to bring the family, the kids, walk around. Umm that was always the idea but now we’re back to a turbo-charged experience that New Yorkers may take time to get but then when they do -- watch out. So realizing children and adults can get cranky sitting in the same spot for hours -- our attention spans are decidedly social-media short; therefore the new spaces in Yankee stadium are geared toward social gathering locations, including:

Sunrun Kids Clubhouse — Yankee Stadium’s first ever children’s zone — located on the 300 Level in right field. This deck has the soft floor of today’s playgrounds, lots of Yankee accessories such as baseball hat, bat for sliding/climbing, etc. along with those boardwalk-inspired head-in-the-image photo opp; a batting cage, and big screens for caregivers to watch the game while the kids work off the energy. Brilliant space! Be sure to check this out. The Sunrun Kids Clubhouse is Yankee Stadium’s first-ever children’s zone. Shaped like a mini-baseball field with a soft artificial surface, the 2,850-square-foot area is outfitted with Yankees-themed playground equipment, including oversized baseballs, bases and baseball cards, a 6-foot-high replica World Series trophy and interactive exhibits. Parents can join their children on the play area or choose to oversee them from a nearby dugout. On hot, sunny days, a retractable shade can be extended to cover the play area. And check this out: The Sunrun Kids Clubhouse also includes two family restrooms equipped with changing tables. Nursing mothers will have additional private space, including lounge chairs, a television and power outlets for those using electric breast pumps.
Thank you, Yankees, for creating the perfect space for the next generation of Yankee fans.

Have fun climbing and crawling at the Kids Clubhouse

Batting cages at the Kids Clubhouse

Masterpass Batter’s Eye Deck in center field, located on the 200 Level in center field with a clear, sweeping view of the entire Stadium, the Masterpass Batter’s Eye Deck has been expanded to 3,500 square feet and includes drink-rails overlooking the field. This outdoor gathering space will feature craft beers, cocktails and a large selection of food options.

The Mutz: Hand-pulled mozzarella sandwiches with mixed vegetables * There is a wonderful narrative as part of this artisanal food maker. I watched owner and Mutz maker, Mike Cynamon knead his homemade cheese while tasting his salty, chewy delight. A Sheepshead Bay native who sounds like he’s out of Brooklyn Central Casting, he and The Mutz have enjoyed a starring role - on Taste of the Nation. You’ll love this Mutz-arella! And the video, here.

Frank’s RedHot Terrace (overlooking the visitors bullpen), Toyota Terrace (overlooking the Yankees bullpen), are open-air social gathering areas on the 100 Level. Each terrace features its own specialty food and drink options. Drink-rail locations at the landings will have power/USB outlets. A result of this reconfiguration: there are no obstructed-view seats in the Bleachers.

Powering Up for social media is a lot easier now at Yankee Stadium

Perhaps understandably, the Press went crazy covering this feature. Don’t misunderstand - the Press have their own rather luxurious digs within the Stadium - however we all get how critical it is for today’s fans to power up with plenty of available outlets. After all, it’s no secret that everyone wants to “share” the experience on social media - and devices are power hungry.
Just like fans are food and drink “hungry.”

Food and Drink here features:

Yankee Dingers: These are FANTASTIC! Grilled custom-ground hand-smashed mini-burgers with shaved white, caramelized onions and French’s yellow mustard placed on a steamed potato bun (at Frank’s Red Hot Terrace). Chef Matt noted that the sliders moment had passed so they knew they needed to do better. They succeeded. The burgers are juicy, seasoned, and topped with a high-end pickle -- and grilled right in front of you.

AT&T Sports Lounge at Section 134 and Budweiser Party Decks on the 300 Level concourse. Located in Sections 311 and 328, Budweiser Party Decks feature shaded stand-alone bar areas serving beer, cocktails and food. Drink-rail and barstool seating provides fans a relaxed and casual setting from which to enjoy sweeping views of the field and game action. AT&T SPORTS LOUNGE featuring DirecTV service: The new AT&T Sports Lounge featuring DirecTV service at Section 134 on the Field Level includes a full bar with craft beers and cocktails. Tables, stools and large-screen televisions tuned to the Yankees broadcast and other live sporting events provide a sports-bar atmosphere on the Stadium’s main outdoor concourse in left field. Additionally, power/USB outlets are available for charging phones or tablets.

MIGHTY QUINN’S (Section 132)
This is far and away THE best food menu I tasted. Everything is outstanding: seasoned, delicious, and transporting. New York’s Best BBQ - at the stadium? It’s a heavenly combination. Plus, they served up a S’mores Bread Pudding that was rather heavenly too -- Teri enjoyed a few servings of this confection.

The new Mighty Quinn's BBQ will feature fan-favorite items from their New York City-based restaurants. Their menu features only naturally raised, slow-smoked meats to give guests an authentic BBQ experience. Pair up any offering with one of their chef-driven side dishes and a cold beer and your Yankee stadium experience will get kicked up a notch. Exceptional food offerings include:

Brontosaurus Rib: A full pound of tender beef on the bone, smoked for 16 hours

Brisket Sandwich: Smoked for 20 hours and seasoned with a salt-and-pepper based rub

Burnt End Sandwich: The caramelized ends of the brisket simmered in our house-made BBQ sauce

Bareburger is known for its commitment to using fresh, organic, responsible and sustainable ingredients, free of pesticides and GMOs. Bareburger also aims to locally source their ingredients as much as possible. With choices ranging from bison to beef to turkey to vegan, Bareburger ensures there are food options for every fan here at Yankee Stadium. The satisfying burgers to be featured in this stand are:

El Matador: Bison, pepper jack, pickled jalapeños, pico de gallo on a brioche bun. This was robust, delicious, seasoned. I highly recommend you try this -- many times.

Guadalupe (Vegan): Black bean burger, pickled red onions, spinach, guacamole, spicy pico de gallo, on a sprout bun. A little disappointing, according to our team. Maybe it was the day. But I like the ingredients, so try it out - let me know?

The food is good value, too. For example, the Bao Bun options are just $12 for three; and the Dingers are $16 for three. The Brontosaurus Rib is $38 but it’s for two people -- and you can jawbone this beauty for quite a few innings.

Ideal for both alcoholic and non-alcoholic beverages, SPLASH Premium Mixers is a new brand of cocktail mixers made from natural ingredients. SPLASH custom designed three original signature cocktails exclusively for the Yankees -- with baseball-friendly monikers — the "Grand Slam", "Big Apple" and "Triple Play" — in addition to providing their classic Margarita, Mojito, Cosmopolitan and Moscow Mule mixers. Each SPLASH flavor is designed to satisfy a sophisticated palate, while minimizing calories and -- drumroll please - unnecessary sugar! No more sugar rush in the seventh inning...

Plan your Menu
You will now have fun planning your food and drink menu just as much as your fantasy team! These new spaces and eats make the experience of being there unparalleled.

The menu for all fans will expand with an increased variety of delicious ballpark food and beverages as a result of the club’s ongoing efforts to improve the fan experience for every guest at Yankee Stadium.

Fans are encouraged to visit www.yankees.com/eats for a downloadable dining guide and full information on what Yankee Stadium menus have to offer.

Tickets may be purchased online at www.yankees.com, www.yankeesbeisbol.com, at the Yankee Stadium Ticket Office, via Ticketmaster phone at (877) 469-9849, Ticketmaster TTY at (800) 943-4327 and at all Ticket Offices located within Yankees Clubhouse Shops.
Fans with questions may call (212) YANKEES [926-5337] or email tickets@yankees.com.·

About Me

Leeann's first
book: "The Hamptons & Long Island Homegrown Cookbook" is
available now. "New York City Homegrown Cookbook" to follow.

Leeann has
worked in restaurants and food catering and cooks with passion, using food ingredients
from local NYC Greenmarkets and her herb and farm-ette in the Garden State.

She writes a
Food & Drink column for Examiner.com, curating the food spectrum that
dazzles and elevates the radical New York food world.

She writes two
blogs. "Master Chefs and their Gardens" chronicles the making of the
book, "The Hamptons & Long Island Homegrown Cookbook," as well as
the nexus of garden art and culinary art, food events, lectures, Greenmarkets,
growers, cookbook reviews, and food stories. "Garden Glamour" is the
little black dress for gardeners, highlighting best practices, lectures, garden
book reviews, romantic and glamorous gardens and insouciant anecdotes about the
humbling world of gardening.

Leeann
contributed the chapter Public Relations and Marketing Communications to the
successful "Public Garden Management: A Complete Guide to the Planning and
Administration of Botanical Gardens and Arboreta."

Garden
Specialist and principal of Duchess Designs, LLC, Leeann designs artful,
sustainable gardens that tell stories & are endlessly beguiling--in every
season. Leeann received a Certificate in Landscape Design from The New York
Botanical Garden. She worked at NYBG and was Director of Communications,
Brooklyn Botanic Garden. Leeann is an award-winning landscape designer, earning
top honors in the first Broadway in Bloom contest. Two Duchess Designs gardens
are featured in "Cottages and Mansions of the Jersey Shore." Several
garden designs are highlighted in NJ Design magazine. Leeann has served as
judge for the Greenest Block in Brooklyn contest and the New Jersey Flower and
Garden Show. Leeann is a member of MetroHort Group, The Garden Writer's
Association, The Horticultural Society of NY, and The Garden Conservancy.
Leeann designed The Garden Pendant Collection. She's written garden book
reviews for The Two River Times and the Wall Street Journal. Leeann nurtures a
small rooftop garden at her home in Gotham, and herb, edible and display
gardens at her Garden State home.